Fuss Free Oatmeal

Just combined 3 oz steel cut oats (provided by Bob’s Red Mill) , 3/4 cup unsweetened vanilla cashew milk, 1/2 tsp cinnamon and 1/8 c raisins and let it sit in refrigerator overnight to make a serving of a refreshing and satisfying breakfast to wake up to! No cooking required, dairy and gluten free! Details…

Tonight’s Veg Dinner

Sautéed 2 cloves garlic in a tbsp of olive oil, added 2 cups of cooked cannellini beans and 2 cups chopped organic kale with 2 cups of water and cooked until tender to make 4 servings. Top with grated Parm (optional). This soup went well with crusty sourdough rye bread!

Love Repurposing

See link below for mustard vinaigrette recipe (which I used organic apple cider vinegar instead). Photo shows use of a beverage bottle as my container for this (easy to shake). Topped organic leafy greens, mandarin, red onion and salmon (Sunkist, cooked in a pouch) with this yummy dressing for a simple, no cook, gluten free…

Rainy Day Lunch: 1 Pot Meal

Just added 1/4 cup my fav mini pasta, 1 cup cooked cannellini beans, 2 cubed zucchini and 8 mini turkey meatballs to 3 cups of tomato sauce and simmered it for 30 minutes for a warm and nourishing meal to cut the chill.

Today’s Bkfst; Healthy Fat, Fiber and Protein

Wanted to include this toasted sprouted bread I just got at Aldis for breakfast this am. Simply topped it with an egg and avocado and served a (leftover) roasted jalapeño alongside it for a morning kick!

Bagel, Bread and Pizza Crust Alternatives

Enjoy this organic, flourless and complete protein bread toasted in place of my occasional Sunday am bagel. Love the chewy texture and all the sesame seeds. Each slice is only 80 calories with 4 grams of protein and 3 grams of fiber. It contains a variety of grains, lentils and soybeans. I also love the…